Bethalize:
I've just made brownies from this recipe: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies

The brownies are fine, but they are very, very dense and very puddingy. The crust is admittedly meringue-crunchy, but it flakes off very easily. It's more of a dessert than the cake I was hoping for.

So, two questions. First, what should a brownie be like in your opinion? Secondly, what recipe should I try next? My only caveat is that I don't want that uses corn syrup because it's extortionately expensive here.

Thanks for your international help.

Hmmmmm:
I live fudgy brownies that have the flaky crust.

But cakey brownies are good too, especially topped with icecream and caramel sauce.This is a good article on different brownie types but their cakey one uses corn syrup.http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx

Melt the chocolate and butter in a double boiler (or bowl set over simmering water) stiring frequently till hot but not boiling. Remove from heat and stir in sugar, vanilla and salt with a wooden spoon. Add eggs one at a time beating till incorporated. Stir in flour and beat till glossy about 1 to 2 min. Add nuts if using. Poor into parchment lined 8" square pan. Bake at 350 degrees for 30 to 35 min.

You can modify this recipe to use semi-sweet chocolate by using 10 oz of semi-sweet chocolate (50-62% chocolate), reduce butter to 5 tablespoons and sugar to 2/3 cups.

--- Quote from: Bethalize on March 18, 2013, 04:02:09 PM ---I've just made brownies from this recipe: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies

The brownies are fine, but they are very, very dense and very puddingy. The crust is admittedly meringue-crunchy, but it flakes off very easily. It's more of a dessert than the cake I was hoping for.

So, two questions. First, what should a brownie be like in your opinion? Secondly, what recipe should I try next? My only caveat is that I don't want that uses corn syrup because it's extortionately expensive here.

Thanks for your international help.

--- End quote ---

That's about right for a brownie. Brownies are close relations to bar cookies, which are spread out in a pan, baked, then cut into small squares. They are supposed to be rich and fudgy.

PastryGoddess:
I'm a fudgey brownie fan. The denser and gooier the better for me

Bethalize:

--- Quote from: Hmmmmm on March 18, 2013, 04:48:21 PM ---I live fudgy brownies that have the flaky crust.

But cakey brownies are good too, especially topped with icecream and caramel sauce.This is a good article on different brownie types but their cakey one uses corn syrup.http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx

--- End quote ---

Thanks, Hmmmmm. That's a brilliant article. It will help me understand what I'm dealing with.

I've made Betty Crocker brownies in the past and people have wolfed them down. The ones I made were on balance probably nicer but they were the sort of thing I'd want to eat with a fork at table with some berries as a pudding.